I adapted the SW recipe from their mag. Had this last night and it was soooo good! Serves 4 1 HEX A per serving 1 onion 1 clove garlic 2 carrots 500g lean pork mince mushrooms (as many as you like) tin of tomatoes with garlic 2tsp oregano 1tsp sweetener 2tsp fennel seeds small swede small butternut squash 6 tbsp Greek 0% yogurt hand ful of fresh parsley (or any other fresh herb you have handy - I used rosemary) 168g Cathedral City Lighter cheese 1) Peel and chop the swede and squash and boil for 10-15 mins or until tender 2) Chop the onion, garlic, carrots and mushrooms. Spray a pan with Frylight and cook the veg with the pork for 4-5 mins. Add the tomatoes, oregano, sweetener and fennel seeds, salt & pepper. Bring to the boil then pour into a casserole dish. 3) Drain the swede and squash and mash with the fresh parsley and yogurt. Spread over the pork mixture. Top with cheddar cheese and fresh ground black pepper. Bake for 15-20 mins until golden and bubbly. Ring the changes - try using different veg (tomatoes, celery, peppers, etc in the pork mix).